IT training recipes from around the world vol2

TABLE OF CONTENTS FOR AFRICAN RECIPESAccra Banana Peanut Cake Ghana African Almond Chicken Libya - Annette Merson African Banana Peanut Cake African Vegetarian Stew Akara Algerian Cooked

VOLUME 2

TABLE OF CONTENTS FOR AFRICAN RECIPES

Accra Banana Peanut Cake (Ghana)

African Almond Chicken (Libya) - Annette Merson

African Banana Peanut Cake

African Vegetarian Stew

Akara

Algerian Cooked Carrot Salad - Kitchen Safari

Apricot-Fig Blatjang

Atlantic Salmon On Lentils W/ Moroccan Flavors

Baked Plantain On The Shell

Bamia (Meatball And Okra Saute In Tomato Sauce)

Batata Bel Lamoun (Golden Potato Soup)

Beef Brochettes

Beef Stew (Gambia)

Beet Appetizer Salad

Berbere 2

Bissara (Fava Soup)

Blanquette De Veau(Blanquette Of Veal) Tunis

Bourek (Beef-Stuffed Pastry Rolls)

Braised Duck With Orange-And-Lime Sauce - TimelifeBrochette Of Chicken

Carrot, Orange & Radish Salad

Casbah Moroccan Restaurant's Lamb & Okra Tagine

Chakchouka De Matin (Breakfast Sauce)

Chapatis

Charouf Bil Pisselli O Chedra (Lamb With Kishke And Peas)Chicken Baked With Orange-Spiced Harissa Sauc

Chicken Breasts Moroccan-Style

Chicken Simmered In Smen

Chicken Stew (Doro Wat) (Ethiopia)

Chicken Tagine

Chicken With Olives And Lemon Tajine

Chicken With Pickled Lemons & Olives

Chicken-Tunisian Style Barbara Wasser's Kosher KitchenChoroko Sauce

Cooked Tomato & Green Pepper Salad

Couscous

Creme Caramela (Sudanese Caramel Custard)

Dessert Couscous

Diced Lemon, Onion & Parlsey Salad

Diced Pepper, Tomato & Onion Salad

Djaj Mqalli Chicken With Lemons And Olives

Eggplant Salad La Tamu

Egyptian Peeled Wheat Berry Chicken And Chick-Pea Soup

Egyptian Pickled Turnips

El Ham Lahlou (Sweet Lamb For Ramadhan)

Fassoulia Beda (White Bean Stew)

Fava Bean Salad

Fish In Moroccan Charmoula Sauce

Fish Pyramid With Green Sauce - Bea Sandler

Fool Achdar (Fava Beans)

Fresh Fish Pepper Soup

Fried Plantains

Fruit Compote With Lichee Nuts (Salady Voankazo) (MadagascarFufu

Ful Nabed (Egyptian Bean And Vegetable Soup)

Gemfish In Chermoula Marinade

Greens With Coconut Milk

Grilled Moroccan Lamb Sausage (Merguez)

Grilled Moroccan Spices

Hamam Mahshi (Braised Pigeons & Fireek)

Harira

Harissa Hot Chili Paste(Tunisia)

Hkatenkwan (Groundnut Stew) (Ghana)

Jollof Rice

Kitoza

Koshary (Lentils And Rice)

Kouclas Bi Ruz Moroccan Rice Dumpling

Koushari (Lentils, Macaroni And Rice In Oil)

Kusherie (Egyptian Rice And Lentils)

Lahlib Bi-Looz (Moroccan Almond Shake)

Lamb And Pear Tagine

Lamb And Sausage Couscous

Lamb Patties Moroccan Style With Harissa Sauce

Lamb With Artichokes And Preserved Lemons

Lasopy - Bea Sandler

Lentil Tagine

Lg Moroccan Anise Bread *

Loubia Bil Luz

M'chaqub (Stuffed Matzoh)

M'loukhia (Green Soup)

M'raad (Eggplant Salad)

Mahchi (Stuffing Zucchini)

Marrakesh "Pizza" (Khboz Bishemar)

Maschi (Stuffed Tomato With Chopped Beef) - Bea SandlerMasfouf De Tunis (Tunisian Sweet Snack)

Mayeena (Matzoh And Potato Bake)

Meat Curry

Meat On A Stick

Mediterranean Chicken Tagine

Melokhia (Egyptian Herb Soup)

Morocan Date Cake

Moroccan Almond Rolls

Moroccan Anise Bread

Moroccan Beef Kefta On Skewers With Chopped Vegetable SalMoroccan Beef Stew

Moroccan Chicken Casserole

Moroccan Chicken Stew

Moroccan Chicken With Couscous

Moroccan Chicken With Olives

Moroccan Chicken With Preserved Lemons

Moroccan Cholent Dafina - Moroccan Sabbath Stew

Moroccan Couscous

Moroccan Cucumber Salad

Moroccan Date Cake

Moroccan Eggplant Salad

Moroccan Fish

Moroccan Five-Grain Pilaf

Moroccan Fruit Dessert

Moroccan Garbanzo Beans With Raisins

Moroccan Haroseth

Moroccan Harost Balls With Dates, Raisins And Nuts

Moroccan Lamb Sausage

Moroccan Lamb With Couscous

Moroccan Lemon Chicken

Moroccan Lemon-Scented Kebobs

Moroccan Meat Stew

Moroccan Olives (A Sauce For Anything - Like Chicken)

Moroccan Preserved Lemon Quarters

Moroccan Qudban

Moroccan Rub

Moroccan Spice-Rubbed Leg Of Lamb

Moroccan Spiced Olives

Moroccan Stew With Couscous

Moroccan Style Quinoa

Moroccan Sweet Potato Pudding Topped With Meringue

Moroccan Tomato And Pepper Salad

Moroccan Vegetable Soup

Moroccan Vegetable Stew With Couscous

Moroccan-Jewish Fish Filets With Red Peppers

Moroccan-Style Salmon With Couscous

Morrocan Pastilla

Morroccan Spiced Olives

Mullah Bamyah (Okra / Ladies Fingers) - Www.Sudan.NetM’chicha (Spinach And Groundnuts) - Bea Sandler

Nigerian Jollof Rice

Nkrakra (Beef And Vegetable Soup) (Ghana)

Orange, Lettuce, And Walnut Salad (Shlada Bel

Pastilla (Moroccan Chicken Stew)

Pea Beans Nairobi Style (M'baazi) (Kenya)

Peanut Ice Cream (Senegal)

Peanut Sauce

Peasant Pancakes - Bea Sandler

Pickled African Peaches

Pickled Lemons

Pineapple Buganda

Poulet Aux Dattes/ Chicken With Dates

Pounded Green Pepper Appetizers

Preserved Lemons

Puree Of Fava Beans

Ranonapango - Bea Sandler

Ras El Hanout (Moroccan)

Rice Pancakes

Rich Fruit Cake - Van Wyck & Barton

Roast Leg Of Lamb With Moroccan Spices

Roasted Moroccan Spiced Chicken

Sabanekh (Spinach) - Samia Abdennour

Sabanikhiyat (Turnovers, With Spinach Filling) - Samia AbdenSakay - Bea Sandler

Salade Egyptienne (Popular Egyptian Salad)

Salady Voankazo - Bea Sandler

Salatet Sabanekh (Spinach Salad) - Samia Abdennour

Salatet Zabady Bil Ajur (Cucumber/Yoghurt Salad) - Www.SudanSamusas

Sauce Portugaise (Portugese Sauce)

Seitan W/ Prunes & Almonds (Lahm Lhalou)

Shakshuka

Shata (Hot Spice Accompaniment) - Bea Sandler

Shorba (Puree Of Lamb Khartoum) - Bea Sandler

Shorbet Ads (Lentil Soup) - Www.Sudan.Net

Shrimp Curry (East Africa)

Shurit Ads (Lentil Soup With Garlic And Cumin) - Arielle'sre

Skewered Kefta

Sliced Tomato & Onion Salad

Soup Of Chick Peas

Soupe De Pesach (Passover Soup)

South African Curried Beef Gratin - Evelyn Rose

South African Hot Chocolate Sauce - Lavanda

Spiced Rice

Spicy And Hot Tunisian Lamb Sausage

Spicy Cooked Carrot Salad From Morroco

Spinach And Groundnut Stew - Harva Hachten

Spinach Salad With Moroccan Lemon

Spinach Stew

Sweet Balls

Tagarines (Noodle Pancake)

Tagen Hamam Bil Freek (Casserole Of Pigeon With Hulled GrainTagine Of Chick Peas With Aromatics

Tagine Of Chicken With Prunes And Almonds

Tagine Of Okra & Tomatoes

Tagine Of Swis Chard

Tamayya (Green Hamburgers) - Www.Sudan,Net

Taqliya (Egypt) - Samia Abdennour

Three Onion Saute

Tomato & Green Pepper Salad, Fez Style

Tomato & Pepper Relish With Moroccan Lemons

Tomato And Pepper Relish With Moroccan Lemons

Tomato Beef And Okra (Egypt)

Tunisian Chicken

Tunisian Chickpea Soup

Tunisian Five-Spice Powder

Vary Amin Anana - Bea Sandler

Vegetable Casserole

Vegetable Stew (Vegetable Alecha) (Ethiopia)

Vermicelli And Raisins

White Beans In Swiss Chard Sauce (Tabikha B'salk)Winter Fruit Couscous

Yam Fufu (Ghana)

Yekik Alich'a (Ethiopia)

Yemarina Yewotet Dabo (Ethopain Honey Yeast Bread)Yemiser Selatta (Lentil Salad)

Zimbabwe Greens

Zucchini Salad

TABLE OF CONTENTS FOR AUSTRALIAN RECIPES

Abon

Aussie Meat Pie Filling

Aussie Shrimp On The Barbie With Orange Ginger

Australian Chocolate Crackles

Baked Stuffed Mullet

Blender Lemon Drink

Brawn

Champagne Melon Cooler

Chile 'n' Cheese Breakfast Casserole - Sl 3/88

Chive-Mustard Potato Salad With Sausage Skewers

Cream - Australian

Dill Pickled Okra

Dopiaza (Meat And Onion Curry)

Kangaroo Tail Soup

Kori Aajadina Or Chicken Sukha

Lamingtons

Lentil Tagine

Melon Canapes

Melon Fruit Salad

Melon Meringue Nests

Melon With Yogurt And Ginger Dip

Parrot Pie

Pawpaw Seed Dressing With Parsley

Potato And Roasted Garlic Soup

Ricotta Cheese And Watermelon

Roast Loin Of Lamb

TABLE OF CONTENTS FOR CARIBBEAN RECIPES

Acapulco Jicama Salad

Basic Vinaigrette

Brown Lentil Salad

Caribbean Jerk Pork Roast

Caribbean Pork With Pineapple Salsa

Caribbean Sweet Lime Salsa

Bahamian Lobster "Buena Vista"

CARIBBEAN CHICKEN

CARIBBEAN SALAD PLATTER

Jamaican Beef Patties

JAMAICAN OXTAILS

Paella Panamanian Style

PORK CHOPS WITH BANANAS AND BACON

Huevos Habaneros (Eggs Havana Style)

CARIBBEAN BANANA DESSERT

Caribbean Grouper With Mango, Pear And Avocado Salad (Gc)CRABS CARRIBBEAN-STYLE

Curry Mutton or Goat

Carribean-Style Seafood Chowder

Creole Green Beans In Mustard Vinaigrette

Jamaican Jerk Chicken With Pineapple Salsa

Jambalaya (Cajun Rice & Seafood Pottage)

Jerk Chicken Fajitas With Papaya-Pineapple Salsa

Leeks In Creole Vinaigrette

Lettuce And Cilantro Salad With Jerk Dressing

Mayonnaise-Salsa Dressing

Mozzarella Salad

Mustard Vinaigrette

Orange & Radish Salad

Orange Ginger Dressing

Pepper Salad

Pepper Salad Vinaigrette

Potato-Pepper Salad

Rajma-Chana Dressing

Rajma-Chana Salat (Indian Chick-Pea & Bean Salad)

Tex-Mex Chile Salad

Trinidad Congo Pepper Salsa

Wild Duck, Creole Style

TABLE OF CONTENTS FOR FILIPINO RECIPES

"Chicken Adobo" (Ah-Doe-Boe)

Adobo Kang Kong

Adobo Pork Chops

Arroz Valenciana (Rice Casserole)

Banana Blossom Ginataan

Cari-Cari De Pata Y Rabo

Casa Manila's Pork Adobo

Cassava Bibingka

Chicken & Pork Adobo

Chicken Adobo (Adobong Manok)

Chicken And Pork En Adobo

Chicken Arroz Caldo (Chicken Rice Soup)

Chicken Arroz Valenciana

Chicken Dinola (Chicken Soup With Ginger & VeChicken Soup With Mongo Beans

Chicken Tinola

Chinese Steamed Siopao

Dad's Chicken Adobo

Dinuguan > Galing Galing

Dipping Sauce For Lumpia

Easy Lumpia With Dipping Sauce

Filipino Sweet And Sour Sauce

Fillipino Fried Rice

Fragrant Pork Adobo

Heart Of Palm Rolls For Lumpia From _eafc_

Hot And Sour Shrimp With Watercress And WalnuInihaw Na Bangus (Grilled Milkfish)

Kare-Kare> Filipino Ox-Tail Stew

Lechon

Long Rice With Shrimp (Pancit Luglug)

Longganisa (Filipino Sausages) Seasoning

Nalagang Manok (Chicken Soup)

Paksiw Na Isda (Boiled Pickled Fish And Vegetables)Pan De Sal

Sans Rival (Cake Without A Rival)

Sawsawang Kamatis (Tomato Dip Or Salsa)

Sinigang Na Baboy (Pork In Sour Broth)

Siopao

Sopa De Maiz (Filipino Corn Soup)

Spicy Soy Dipping Sauce

Stewed Dog (Wedding Style)

Stuffed Frogs

The Bicol Express

Tikoy > Fried Mochiko Strips

Tortang Tagalog

Vinegared Lettuce

Wwalang Kaparis [sans Rival]

TABLE OF CONTENTS FOR MIDDLE EASTERN RECIPES

Lebanese Cabbage Rolls

Abgushte Miveh (Dried Fruit Soups)

Almond Falafel

Alo-Balo Polo (Steamed Rice With Sour Cherrie

Arkayagan Abour (Meatball Soup)

Ash Sak (Lamb & Spinach Soup With Meatballs)

Ash-E Jow (Iranian Barley Soup)

Ashe Anƒr (Pomegranate Soup)

Ashe Mƒst (Hot Yogurt Soup)

Ashe Reshte (Noodle Soup)

Baked Guavas Stuffed With Mushrooms & Olives

Baked Kibbeh

Baked Leeks

Beef Kibbe Patties

Beet Relish (Kuchundooria) Turkey

Best: Tahini Dip And Dressing

Biram Ruzz (Molded Baked Rice With Chicken)

Borƒni Bƒdemjƒn (Eggplant Hors D'oeuvre)

Borƒni Chogondar (Beet Hors D'oeuvre)

Borƒni Esfƒnƒj (Spinach Hors D'oeuvre)

Borƒni Gƒrch (Mushroom Hors D'oeuvre)

Broad Bean Soup (Fool Nabed)

Bulgur Meatballs (Keftede)

Casserole Of Veal( Dana Tas Etli Kebabi)Turkey

Chawarma > Lebanese Steak

Chelo Seebzamini (Steamed Rice With Saffron Potatoes)

Chicken Shiwarma

Chicken Sumac > The Yemenite Cookbook By Zion Levi & HaniCoponata

Couscous And Veal

Domatorizo Pilafi (Tomato Pilaf)

Eggplant Puree (Hunjar Begendi - Sultan's Delight)

Elbasan Tavasi

Falafel

Ff Baba Ghanoush

Ghaime Bademjune (Persian Chicken)

Green Peppers With Eggs And Cheese

Halek (Fruit And Nut Mix For Passover)

Hamam Mahshi (Braised Pigeons With Crushed (S

Harissa

Haroseth Para Pesach (Passover Haroseth)

Hummus (Manton)

Hummus With Sun-Dried Tomatoes And Cilantro

Hunkar Begendi (Roasted Eggplant Puree)

Iranian Vegetable Stew; Ghormeh Sabzi

Israeli Burekas (Pronounced Buh-Ray-Kahs)

Isreali Lentils And Rice

Kebseh

Kibbe (Baked)

Kizarmis Patlican (Fried Eggplant With Green

Kukuye Sabzi (Herb Omelet)

Lebanese Baba Ghanoush > Jeff Smith

Lebanese Rice Pilaf > Jeff Smith

Lebanese Yogurt And Cucumber Salad (Leban) > Jeff SmithLentil And Tomato Soup (Shawrbat `adas Maa Ba

Lentil And Vermicelli Soup (Shawrbat `adas Ma

Live Hummus

Marilyn's Persian Rice

Mjaddra (Lentils With Rice)

Mouhammara

Mujaddara

Musakka'a (Baked Eggplant, Tomato & Chick Pea

Mƒst Va Khiƒr (Yogurt With Cucumbers)

Nƒzkhƒtun (Eggplant Caviar)

Okra And Lamb Stew > Jeff Smith

Oznei Haman Or Hamantaschen (Cookies With (See Dirs))Pastirma ( Preserved Meat With Spicy Sauce)

Patlican Imam Bayildi > Rose Dosti, Adapted

Persian Abgusht

Persian Quince Stew (Khoresh-E Beh)

Pesto Hummus

Pickled Lemons

Pilav (Steamed Sauted Rice)

Red Chicken A La Touran

Reshmi Kabab

Saffron Shortbread (Sfoof) Lebanese

Sfeeha (Baked Lamb Pies)

Shoubra (Vegetable Soup)

Skordalia (Garlic And Potato Sauce)

Soupe Mƒst Va Khiƒr (Cold Yogurt Soup)

Spiced Vegetable Pasties

Stuffed Grape Leaves

Sufganiyot (Israeli Doughnuts)

Syrian Sausage In Pita

Syrian Wheat Pudding

Tabouleh > Jeff Smith

Tabouli (Bulgur Wheat Salad)

Tah Chin (Yogurt, Lamb And Rice)

Tomato And Chickpea Soup (Hasa Al-Tomatat Maa

Tu B'shevat Fruitcake

Turkish Imam Biayeldi

Turkish Menemen

Turkish Mussels With Garlic & Walnut Sauce

Turkish Spicy Turkish Eggs

Tzatziki Sauce

Vegetable Soup (Hasa Al-Khadr)

Yemenite Meat Loaf (Halabi Kebab)

Yemiser Selatta (Lentil Salad)

Yogurt Sauce For Seekh Kabobs

Pour the batter into the prepared pan and bake for 30 minutes, or until

a wooden skewer inserted in the center comes out clean Removefrom the oven and allow to cool on a wire rack

Stir together the 1/2 cup sugar and cinnamon Sprinkle the sugarmixture over the top of the cake as soon as you remove it from theoven

Makes 1 - 9x13 cake

African Almond Chicken (Libya)

Simmer 10 minutes Thicken sauce with 2 tbls cornstarch mixed in ¼cup water Add to sauce and bring to a boil until it thickens Serve withnoodles or a bowl of steaming rice

African Banana Peanut Cake

4 lg very ripe bananas

peeled and mashed,about 2

Add dry ingredients alternately with mashed bananas just until

combined; stir in 1/2 cup chopped peanuts Scrape butter into greased 9" 5" loaf pan; sprinkle top evenly with remaining choppedpeanuts

well-Bake in 350 degree F oven 60 to 65 minutes or until toothpick

inserted in center comes out clean Cool in pan on wire rack for 10minutes; turn out of pan and cool completely Wrap in plastic wrap orfoil Cake is best if served next day

Yields - 4 cups or 6 to 8 servings

African Vegetarian Stew

Serve the couscous separately, if desired

** Parsnips may be substituted for the kohlrabi

* Chick-peas

1/2 t and seeded chili,Chopped

or 1/4 teaspoon red,Ground

- pepper

1 egg

vegetable oil

1 Place the peas in a large kettle and cover with water Let soak

for a few hours or overnight

2 With your hands under water, rub peas together between yourpalms to remove skins Skins will float to the top and can be skimmedoff

3 Drain peas in a colander Place peas in a blender or food processorwith 1/3 cup water and blend for about 20 seconds or until smooth

4 Place ground peas in a large bowl If mixture is dry, stir in waterlittle by little until pasty

5 Add remaining ingredients except for oil and beat with a spoon untillight and airy

6 In a large frying pan, heat 1 inch oil over medium heat for 4 to 5minutes or until temperature measures 375 degrees Care- fully dropteaspoons of dough into oil and fry about 5 minutes or until goldenbrown

7 Remove akara from oil with slotted spoon and drain on paper towel.Serve immediately

Algerian Cooked Carrot Salad

teaspoon salt, cayenne and cumin Sprinkle with chopped parsley

Apricot-Fig Blatjang

3/4 lb apricots (1 1/2 cups),Dried

1/4 lb figs (about 1/2 cup),Dried

1/4 lb golden raisins (about 1/2

Salt and freshly,Cracked

-white pepp,to taste

1/4 c lemon juice

about 1 lemon

In a saucepan, combine the apricots, figs, raisins, onion, and

vinegar with enough water to just cover Bring to a boil, reduce theheat, and simmer for 15 to 20 minutes, stirring frequently, until themixture is about the thickness of honey (do not overcook, as the

mixture will thicken as it cools) Remove from the heat

Meanwhile, toast the almonds on a backing sheet in a 325F oven for 8

to 10 minutes, or until just lightly browned In a food processor orblender, combine the ginger, chile peppers, almonds, and salt andpepper to taste, and puree well Add the pureed spice mixture and thelemon juice to the apricot mixture and stir well

Atlantic Salmon On Lentils W/ Moroccan Flavors

1 pre-heat the oven to 350

1 pre-heat grill.

1/2 c olive oil

1 c shallots,peeled and chopped

1/4 c garlic,peeled and chopped

1 salt and pepper,To Taste

1 T harissa

2 beefsteak tomatoes ,chopped

1 prepare the spice mix 1/2 c coriander seeds 1/4 c cumin seed 1/2 c fennel seed

2 T cloves 1/4 c cardamom

Heat the olive oil in a saute pan over medium heat, add the shallots and garlic, and season Saute until the vegetables are translucent, about 5 minutes.

Add the harissa and stir.Cook for 3-5 minutes Add the tomatoes and 4

tablespoons of the spice blend Toast the above in a pre-heated 350 degree oven for five minutes (or on the stove over medium heat) Grind the mixture in a spice or coffee grinder Coat the salmon.

Finish the Sauce: Working in batches, puree the mixture in a food processor, until the liquid is smooth Set aside until ready to use Makes enough for at least twelve fillets Make the lentils: 5 cups blanched lentils 1/2 cup chicken stock 1 tablespoon butter Salt and pepper Show uncooked blend of red, yellow and green lentils Move to blanched lentils.

Heat saute pan, add stock and lentils and simmer until liquid almost evaporates Stir in butter, season and serve Cook the salmon: Six 7- ounce skin-on

boneless fillets Salt Spice blend for seasoning Butter (½ teaspoon per fillet) and olive oil for sauteing

Bring two saute pans to high heat, add the olive oil, and when hot, add salmon fillets, skin-side down (do not crowd pan) Shake pans to be sure the fillets are not sticking Add the butter little bits at a time, shaking the pan to incorporate the butter Make the tzatziki: 32 ounces yogurt 2 English cucumbers, peeled, seeded and diced 4 cloves of garlic, minced 2 tablespoons fresh dill, chopped 1 tablespoon fresh mint, chopped 3 tablespoons extra virgin olive oil 1 ½

tablespoons fresh lemon juice Salt and pepper to taste

Place yogurt in cheese cloth, tie the end closed with kitchen string

and hang it on a rack, above a bowl, in the refrigerator Allow to drain

for two hours or overnight Discard the liquid in the bowl, and blend the yogurt with the remaining ingredients Prepare the nan bread: 1/2 cup olive oil 2 cloves garlic, minced Salt 6 pieces nan bread (or other Mediterranean flat bread)

Combine oil, garlic and salt.

Using a pastry brush, coat the bread lightly with the oil and place on

grill Cook to mark bread, turn to mark other side and serve To serve:

Mound lentils in center of plate Place salmon fillet on top, skin side

up Surround with sauce Present with side dishes of tzatziki and nan bread.

6 main course servings.

Baked Plantain On The Shell

1/4 c butter (or margarine),melted

1 Preheat oven to 350 degrees

2 Wash plantains and cut in half lengthwise Do not peel

3 Arrange in a shallow baking dish with cut sides facing up

4 In a small bowl, combine brown sugar, cinnamon, and melted butterand stir well

5 Top plantains with brown sugar mixture

6 Cover pan and bake for 35 minutes or until plantains are soft

Serves 4

Bamia (Meatball And Okra Saute In Tomato Sauce)

minutes This will sometimes brighten color

3 In a measuring cup or bowl, dissolve tomato paste in water Addmixture and allspice to okra pan Bring to a boil and cook for 3

minutes Add 8 to 10 meatballs and simmer for 10 minutes longer Donot overcook since okra are notoriously mucilaginous Serve warmwith rice and other dishes

Batata Bel Lamoun (Golden Potato Soup)

2 cloves garlic,chopped fine

2 lb (abt 6) potatoes,peeled and

2 In a skillet, heat oil Add garlic and stir-fry over low heat

for 2 minutes, or until garlic begins to change color Add the

garlic to soup pan Bring soup to a boil over moderate heat and skimoff and discard any foam that accumulates

3 Add potatoes and cook over low heat for about 45 minutes Thepotatoes will begin to disintegrate At this point, remove pan fromthe heat and mash potatoes in pan with a hand masher or ricer Bringsoup to a boil again, add salt, lemon juice, consomme cubes, andturmeric

4 Simmer over low heat for 1/2 hour longer, stirring frequently toprevent potatoes sticking to pan The soup will have turned a goldencolor Adjust salt and lemon juice, if a more intense flavor is desired.Serve hot in a soup plate with as much rice as wanted Makes 6 to 8servings

Beef Brochettes

4 Servings

2 lb steak bite siz pieces

1/2 large onion finely,Chopped

HOT SAUCE FOR BROCHETTES

Mix well all ingredients in a large mixing bowl Refrigerate at least 8hrs or overnight, if possible Whenready to cook, spear 5 or 6 pieces

of meat on each skewer Broil meat over a cahrcoal fire until done toyour liking Serve with large chunds of French Bread Hot Sauce:Blend tomato paste and olive oil in bowl Mix thoroughly Add

vinegar, salt, tabasco and water Mix well Add more tabasco forhotter taste Regrigerate until ready to use

Beef Stew (Gambia)

Combine the beef, tomatoes, bell pepper, celery, potato, carrot,

onion, sweet potato, salt and tomato paste in a 5-quart saucepan, andmix well

Bring to a boil, reduce heat, and simmer, covered, for 1 hour, addingwater if necessary

Stir in the cayenne pepper and peanut butter Simmer for 1 hour

longer or until the vegetables and beef are tender Add the peas, andsimmer for 5 minutes

Ladle onto a large platter Garnish with bell pepper slices and parsley.Serve over rice

Beet Appetizer Salad

1 salt & pepper

1 hot red pepper

GARNISH ========================

1 black olives

Cut off ends of beets Wash well & cook in boiling salted water

until tender Drain & remove skins under running cold water Dice Mixtogether the dressing ingredients Combine beets in a salad bowl withthe onion, tomato, garlic cilantro & parsley Pour over half the

dressing, toss gently & chill for 30 minutes Slice the potatoes,

place in a shallow bowl & toss with remaining dressing Chill Whenready to assemble, arrange beets, tomato & onion in the centre of ashallow bowl & arrange potatoes in a ring around them Garnish witholives

3/4 t black cardamom seeds

1/2 t whole black peppercorns

Discard stems from chilies In a spice grinder or with a mortar &pestle, finely grind together the toasted spices & chilies Mix inremaining ingredients

Store in refrigerator in a well sealed jar

Bissara (Fava Soup)

This is a poor man's soup, to be made when there is not enough

money around to buy meat Flavorful & substantial, the soup is servedw/ generous quantities of day-old bread & is considered to be the

entire meal

1 Cook the fava beans in the water in a covered pan over moderateheat for abt 1 hr, or until soft Add more water (1/2 cup) should

liquid evaporate too quickly Mash the beans coarsely in pan (This

is not a puree.) 2 Add oil, salt, harissa, & cuminseed & simmer

slowly over low heat for 20 mins Serve hot w/lemon wedges & anextra plate of harissa

Blanquette De Veau(Blanquette Of Veal) Tunis

1 Servings

2 lb veal,sliced thin and cut

1 into 3 inch squares

In a 9 inch skillet or shallow casserole braise the veal, using 1/4

cup olive oil Remove the meat and saute the onion in the same oiltill limp Place the remainder of the olive oil in a small skillet

and lightly saute the flour, seasoned with a pinch of salt and

pepper Blend with the onion in the larger pan Replace the veal andcover with 1 1/2 - 2 cups hot water or stock Cover and let simmertill tender, about 1/2 hour on very low heat If necessary add two orthree more tablespoons of water or stock to prevent sticking Justbefore serving, prepare sauce Keep the meat warm while preparingthe sauce Beat the egg yolks thoroughly, adding the lemon juice Stir

in a little of the gravy drained from the meat Then drain and stir inthe rest of the gravy, using 3/4 cup gravy per egg yolk Spread some

of the sauce over the meat in the platter and serve the rest from agravy boat

Bourek (Beef-Stuffed Pastry Rolls)

1 lemon wedges for serving

When the fast of Ramadhan is broken in the early evening hours,various dishes are considered a traditional part of the meal This isone of those dishes

1 Heat 1 tablespoon of the oil in a skillet, add the onion and

stir-fry over moderate heat for 2 minutes Add the beef, salt andpepper and stir-fry for 5 minutes Add the egg and parsley and fryfor 1 minute more Cool well

2 Take 1 phyllo sheet and spread it out flat with a short end

nearest you Place 2 heaping tablespoons of the beef mixture 2 inches

in from the short edge Fold both long sides in toward the middle,beginning with the short end roll the phyllo to shape a packet 4

inches long and 1 1/2 inches wide Repeat with all the remaining

phyllo sheets and stuffing Set aside

3 Put the balance of the oil in a skillet over moderate/low heat andadd the rolls Brown on both sides for about 3 minutes; the low heatprevents the very thin pastry sheets from burning Drain the rolls onpaper towels for a minute

Serve warm with a squeeze of lemon juice Makes 6

Braised Duck With Orange-And-Lime Sauce

1 Fresh hot chili *

1/2 c Strained fresh orange juice

2 T Strained fresh lime juice

1/2 c Finely sweet red,Chopped

-bell peppe

1/4 t Salt

Orange wedges or slices studded with whole cloves for garnish

* about 1 1/2 to 2inches long, stemmed and seeded

Preheat the oven to 350F Pat the duck completely dry inside and out

with paper towels, and remove the large chunks of fat from the cavity Cut off the loose neck skin and truss the bird securely, then prick the surface around the thighs, the back and the lower part of the breast with a skewer or the point

of a sharp knife.

In a heavy 5- to 6-quart casserole, heat the oil over moderate heat

until a light haze forms above it Add the duck and, turning it frequently with a slotted spoon or tongs, cook for about 15 minutes, or until it browns richly on all sides Transfer the duck to a plate and discard the fat remaining in the

casserole Pour in 1 cup of the chicken stock and bring to a boil over high heat, meanwhile scraping in any brown particles that cling to the bottom and sides of the pan Stir in the cloves and chill, then return the duck and the liquids that have accumulated around it to the casserole.

Cover tightly and braise in the middle of the oven for 1 hour Remove

the duck to a plate, and with a large spoon skim as much fat as possible from the surface of the cooking liquid Discard the cloves and chili.

Add the remaining cup of stock to the casserole and, stirring and

scraping in the brown bits that cling to the pan, bring to a boil over high heat Mix in the orange juice, lime juice, sweet bell pepper and salt Return

the duck to the casserole and baste it with the simmering sauce Cover

tightly and return the duck to the oven for about 15 minutes To test for

doneness, pierce the thigh of the bird with the point of a small, sharp knife The juice should trickle out a clear yellow; if it is slightly

pink, cook the bird for another 5 to 10 minutes.

Place the duck on a heated platter and pour the sauce over it Garnish

the platter with the orange wedges or slices and serve at once.

Carrot, Orange & Radish Salad

6 Servings

1 lb carrots,peeled & shredded

1 lg onion,cut into bitesized

Combine carrots, oranges, radishes & cilantro in a salad bowl

Whisk together the olive oil, juices, water, cinnamon, salt & pepper &pour over the salad Cover & chill Serve garnished with pita wedges

Moroccan Lamb & Okra Tagine

Chakchouka De Matin (Breakfast Sauce)

oil Simmer, covered, over very low heat for 1/2 hr more Cool &

refrigerate until ready to use Makes 2 cups To use sauce

w/breakfast eggs: Measure out 1/2 cup sauce & add to 1/4 cup water;simmer over low heat for 3 mins Break 6 eggs carefully into the

sauce, cover the skillet for 2 mins, then uncovered & fry until theeggs are as firm as wanted Serve warm w/plenty of bread to sop upthe sauce

2 Sprinkle about 1/4 cup flour on a flat surface Take a 2-inch ball

of dough and, with a floured rolling pin, roll out into a 1/8-inch-thickcircle the size of a saucer Repeat with remaining dough, sprinklingflat surface with flour if dough sticks

3 Heat 1 tablespoon oil over medium-high heat for 1 minute Frychapati 3 to 5 min- utes per side or until brown

4 Remove from pan and let drain on paper towels Fry remainingchapatis, adding more oil if necessary

5 Serve immediately or place in a covered container until ready toserve

Charouf Bil Pisselli O Chedra (Lamb With Kishke And Peas)

-& cut i,nto 3 pieces

1 lb fresh (or green peas),Frozen

Chicken Baked With Orange-Spiced Harissa Sauce

Separate skin from chicken breast being careful not to cut the skin

Place some of the sauce between breast skin and breast Cover

chicken with the remainder of the sauce and marinate 3-4 hours in therefigerator

Bake chicken in a 350 F oven for two hours until done basting

frequently with sauce Cover chicken with aluminum foil if chickenbrowns too soon

Chicken Breasts Moroccan-Style